EST

EST opens in 2025 when Abel Demeestere and Laurence De Smet take over Restaurant Arenberg to found the restaurant. The venue is born from a renewed vision of French gastronomy that emphasizes purity, technique and simplicity; the kitchen is driven by seasonal and local ingredients, presented with precision and a timeless sensibility so each dish expresses its essential flavours. Abel leads the creative line with a background in classical technique and a taste for refinement, while Laurence oversees the dining room with discreet, warm and attentive hospitality. They bring years of experience from renowned houses and a track record of competition awards, including multiple silvers at the 2018 Culinary World Cup in Luxembourg and prizes in 2020–2025. EST offers both à la carte and structured tasting menus, including vegetarian signature menus, paired with selected wine and juice pairings, and combines refined French technique, a modern fresh outlook, strict attention to detail and a commitment to local, seasonal produce. The dining room is refined and elegant; craftsmanship meets refinement, service is discreet, warm and attentive, and the space projects calm, understated sophistication. Contemporary French gastronomy focuses on purity, layered flavours and classical techniques with surprising nuances; menus are seasonal and source local ingredients. Abel Demeestere (Chef). Oester L'ÉTOILE KYS, Zeekat (miso · prinsessenboon · kervel), Langoustine, Kalfszwezerik, Rund ‘Graangevoerd’, Doyenné peer (matcha · pecannoot · chocolade)